Mediterranean Bulgur Salad

By á-23953

Ingredients

• 3 cups vegetable broth
• 1 1/2 cups uncooked bulgur
• 6 tbsp. olive oil
• 2 tbsp. lemon juice
• 2 tbsp. minced fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can chickpeas, rinsed and drained
• 2 cups halved cherry tomatoes
• 1 cup chopped cucumber
• 8 green onions, sliced
• 1 pkg. crumbled feta cheese
• 1/2 cup pine nuts, toasted

Preparation

Step 1

In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from heat; let stand at room temperature, uncovered, until broth is absorbed.

In a jar with a tight-fitting lid, combine the oil, lemon juice, parsley, salt and pepper; shake well. In a large serving bowl, combine the bulgur, beans, tomatoes, cukes and onions. Drizzle with dressing; toss to coat. Sprinkle with the feta cheese and pine nuts.